Mango Pudding Recipe

Prepare gelatin

Sprinkle the 2 tsp gelatin over 2 tbsp cold water in a small bowl and let bloom for 5 minutes. If using agar-agar, dissolve according to package instructions in hot liquid instead.

Meanwhile, combine 1 cup whole milk, 1 cup heavy cream and 1 tbsp granulated sugar in a small saucepan. Warm over medium heat until just steaming (do not boil), stirring to dissolve the sugar.

Remove the pan from heat. Add the bloomed gelatin to the warm milk mixture and stir until completely dissolved. If using agar, add dissolved agar mixture now and simmer per package directions until dissolved.

Stir in 2 cups ripe mango puree, 1 tsp lime juice and a pinch of salt. Taste and adjust sweetness with up to 1–2 tsp more sugar if desired.

Pour the mango mixture into 4 serving glasses or ramekins (about 1 cup capacity each). Let cool to room temperature, then refrigerate for at least 3 hours or until set (overnight is fine).

Cook sago: bring 4 cups water to a rolling boil in a medium saucepan. Add 1 tbsp small sago, stir to prevent sticking, and cook until the pearls turn translucent with only small opaque cores (about 8–12 minutes depending on size). Stir occasionally.

When the sago is translucent, drain through a fine mesh sieve and rinse under cold running water to stop cooking and remove excess starch. Toss the cooled sago with 1 tsp simple syrup (or a little sugar) to prevent clumping and to lightly sweeten. Chill until ready to use.

Prepare pomelo: remove membrane and pith from the pomelo segments so you have clean juicy pieces. Gently tear segments into bite-size pieces if needed. If pomelo is not very juicy, toss with a teaspoon of sugar and a squeeze of lime and let sit 10 minutes to macerate.

Just before serving, combine the chilled sago and pomelo pieces in a small bowl and gently mix.

Whisk 1 cup Greek yogurt with 1 cup sweetened condensed milk and 1 tsp vanilla until smooth and fully combined.

Pour the mixture into a small loaf pan or airtight container, smooth the top, cover, and freeze until firm, about 4–6 hours. For a softer texture, freeze 2–3 hours and stir once halfway through. Store in freezer until ready to plate.

If desired, scoop and let soften 5 minutes at room temperature before plating.

Spoon a layer (about 1–2 tbsp) of pomelo & sago on top of each chilled mango pudding.

Add a small scoop (about 2 tbsp) of the Greek yogurt ice cream to each serving alongside the pudding or on top of the pomelo if you prefer.

Garnish each glass with a few extra diced mango pieces and 1–2 fresh mint leaves. Serve immediately.